Chaat Masala Powder

Take a frying pan and heat it on a low flame on your gas stove.
When it is sufficiently hot, first add 8 tbsp or 50 gm of cumin seeds.
Follow it with 6 tbsp or 30 gm of coriander seeds.
(Pro tip: In this recipe, the measurement of white cumin seeds should be more than the coriander seeds if you want the authentic taste and flavor of chaat masala powder).
Then add 2 tbsp or 15 gm of black pepper.
Now add 1 tbsp or 5 gm of carom seeds to the ingredients in the frying pan.
Follow it with 5 large pieces of black long pepper (pippali) to the content, weighing about 6 gm.
Then add a piece of cinnamon stick about 3 inches in size.
(Pro tip: You may break it into small pieces if you want before or after roasting the spices. This will help in easier and smoother grinding).
Now, stir the ingredients in the pan continuously so that they are roasted evenly and do not get burnt in the process.
(Pro tip: Ensure that you roast the spices on a low flame for about 1 to 2 minutes. However, keep a close watch on the change in color and the fragrance of the roasted spices).
Transfer the roasted spices to a plate and set it aside so that they cool off completely at room temperature.
(Pro tip: Remove them immediately and transfer them to a plate when you notice the change in color or smell the aroma of the roasted spices. This will prevent them from being overcooked or getting burnt).
When the spices are cool enough, take a dry grinder to grind the spices.
Transfer the roasted spices to the grinder.
(Pro tip: If your grinder is small in size, like mine, you can grind the spices in small batches. However, make sure that the texture of the ground spices is even).
Transfer the ground spices to a plate.
Now, you will need to blend some powdered spices and add them to the ground spices. Into the same grinder, first, add 3 tbsp or 12 gm of amchur powder.
Follow it with 1.5 tbsp or 10 gm of dry ginger powder.
Then add 3 tbsp or 20 gm of red chili powder to the ingredient.
Next add 2.5 tbsp or 15 gm of table salt to the content in the grinder.
Then add 3.5 tbsp or 22 gm of black salt.
(Pro tip: The quality of black salt in this masala powder has to be more than regular table salt because black salt plays a significant role in enhancing its taste).
Now, add ¼ tsp or 2 gm of asafetida to the content in the grinder.
Then add 1.5 tbsp or 10 gm of sugar to the ingredients.
Finally, add 1 tsp or 4 gm of citric acid to the grinder.
(Pro tip: Do not skip adding citric acid because it plays a significant role in enhancing the shelf life of the masala powder and preventing it from getting contaminated).
Now, blend everything nicely in the grinder and pour it into the plate where you poured the ground spices earlier.
Mix the two spices nicely and your flavorful chaat masala powder is ready to be used.

Ingredients

Instructions

Notes

Nutrition Info (Estimation Only)

Chaat Masala Powder

Ingredients 1x2x3x

Instructions

Notes

Nutrition Info (Estimation Only)

Ingredients